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Dworl,There are a lot of folks here that frown on injecting a Briskey,and especially with (YUK) liquid Sm..., Sm...., gag ; I can't even say the ls thing
Here's the thing,coat your Brisket with S/CBP liberally. put it on a 225*F cooker and forget about it for 1.5hrs. X the weight of the Brisket.
Don't open it,don't look at it and by all means leave it the heck alone
at the end of the wait, you'll have the best tasting Meat you have had in a long time.You won't have any leftovers,but just in case you do,
make chili,or stew or something you come up with.
Brisket is easy if you just leave it alone;that's why we all have more than 1 cooker,more room for more stuff.
stay busy and when you smoke,remember,

We inject our briskets and have won 1st, 3rd and 6th place, in the last 3 competitions. Most of the winning teams, in the competitions, we have been in use some type of injection. In competition, you only have one chance to make an impression on the judges. That is just my opinion, based on our past experiences.

We inject our briskets and have won 1st, 3rd and 6th place, in the last 3 competitions. Most of the winning teams, in the competitions, we have been in use some type of injection. In competition, you only have one chance to make an impression on the judges. That is just my opinion, based on our past experiences.

Now for my .02 I like to inject, and Mad Max is right on about the judges. But for home use, If you like it do it. I think it helps with the moistness, and the right injection can add a lot of flavor.

I use "Better then Bouillon" found in most markets here in FLA. It's a paste that you dilute for use.

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The commercial injections are more than just flavor enhancers; most, if not all, contain compounds that aid in retaining moisture for a juicier brisket.

Yeah, I already knew that, and that's probably the main thing that keeps me from trying them. I can't stand ribs enhanced with phosphates and besides, I've never had a brisket that ended up dry....as long as I didn't procrastinate on the foiling or overcook. I guess the injections don't affect the flavor as negatively as the enhancements for ribs with phosphates, but it does makes me want to thing twice about it.

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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!